Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The cake is bouncy like a sponge, with the soft and delicate texture resemble cotton when you tear You may want to substitute the melted butter with corn oil.
Ingredients of Butter sponge cake
- It's 100 grams of refined flour.
- Prepare 100 grams of powdered sugar.
- Prepare 1/4 tsp of baking powder.
- It's 50 grams of margarine.
- Prepare 50 grams of butter.
- You need 2 of eggs.
- You need 1 tsp of vanilla essence.
Butter sponge cake instructions
- Grease and dust round cake tin..
- Sieve flour with baking powder twice..
- Cream margarine and butter with sugar till light and fluffy..
- Add beaten eggs and fold in flour alternately..
- Pour the batter into the tin and bake at 180°C for 25 - 30 minutes..
- Keep checking on the cake till golden brown crust. Don't let it burn.
- Remove when done and insert a thin knife or skewer to see whether its cooked all the way through. The skewer should come out clean.
- Remove from tin when done and cool on a wire rack.
- Cut and serve when cool. You can also make a buttercream frosting for the cake..
Most cakes are leavened with baking soda or powder, but here Richard Blais uses a siphon to add air to batter. There is no cake more Australian than Lamingtons! In examining sponge cake recipes, I've noticed that some call for adding the melted butter with the flour. Lightly greasing the pans with butter or oil is. There are various Sponge Cake recipes out there and each one uses different ways and techniques to achieve that spongy texture.
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